Can I make this Sausage Stuffed Butternut Squash ahead of time?

Absolutely! Prep and stuff the squash, let it cool, store it covered in the fridge, and broil right before serving.

Is this recipe really Paleo and Whole30?

Yes! As long as you use sugar-free Italian sausage and dried cranberries without added sugar, this recipe fits beautifully into Paleo and Whole30 eating styles.

Can I substitute the kale?

Totally—spinach works great, too. It wilts faster, so keep an eye on it.

What’s the best way to store leftovers?

Place them in an airtight container and refrigerate for up to 3 days. They reheat beautifully in the oven.

Can I freeze this dish?

You sure can! Freeze after stuffing (before broiling) for the best texture. Just thaw, then broil to warm and crisp.

Sausage Stuffed Butternut Squash (Paleo, Whole 30)

Description

A cozy, fall-inspired Sausage Stuffed Butternut Squash loaded with savory Italian sausage, kale, apples, herbs, pecans, and apple-juice sweetened cranberries. Paleo and Whole30 friendly, this hearty dinner is warm, satisfying, and perfect for busy weeknights or holiday gatherings.

Ingredients

Scale

2 medium/large butternut squash
3 tbsp avocado oil or olive oil
Sea salt and black pepper, to taste
1 lb Italian sausage (sugar-free for Whole30)
1 small onion, diced
3 cloves garlic, minced
Fresh sage leaves, chopped
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
2 cups chopped kale
1 apple, diced
½ cup chopped pecans
½ cup dried cranberries (apple-juice sweetened)

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Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Slice each butternut squash lengthwise and scoop out the seeds.
Drizzle cut sides with 2 tbsp oil, then season with sea salt and pepper. Place cut side down on the baking sheet and roast 40 minutes, until soft.
Heat a large skillet over medium heat and add remaining 1 tbsp oil.
Crumble sausage into the skillet and cook until about three-quarters done.
Add onions and garlic; sauté 2 minutes until fragrant.
Stir in sage, rosemary, and thyme; cook 1 minute.
Add kale, apple, and pecans; cook 1–2 minutes until just softened.
Remove from heat, stir in dried cranberries, and season with salt and pepper.
Allow squash to cool 5 minutes, then scoop out flesh, leaving a ¾-inch border.
Fill each squash half generously with the sausage mixture.
Broil 2–4 minutes, until the tops turn golden brown. Serve warm.

Notes

Use sugar-free sausage and unsweetened dried cranberries to keep this Whole30 compliant.
The scooped-out squash flesh can be frozen or added to soups and casseroles later.
Spinach can be used instead of kale if preferred.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roasting + Skillet
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 420 kcal
Sugar: 14 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 45 mg